ONIONS….WHY THEY FIGHT BACTERIA AND VIRUSES, AND WHY YOU SHOULDN’T EAT HALF-CUT LEFT OVER RAW ONIONS
You know this makes sense to me……..keep in mind that many fast food chains use precut onions….precut onions are also sold at walmart…. avoid avoid avoid
Make sure you read it all…………………..
ONIONS:- In 1919 when the ‘flu killed 40 million people
there was this Doctor that visited the many farmers to see
if he could help them combat the flu. Many of the farmers
and their family had contracted it and many died. The doctor
came upon one farmer and, to his surprise, everyone was very
healthy. When the doctor asked what the farmer was doing
that was different, the wife replied that she had placed an
unpeeled onion in a dish in the rooms of the home, (probably
only two rooms back then). The doctor couldn’t believe it
and asked if he could have one of the onions. She gave him
one which he placed under the microscope he found the ‘flu
virus in the onion. It had obviously absorbed the bacteria,
thereby keeping the family healthy.
Now, I heard this story from my hairdresser in NZ. She said
that several years ago many of her employees were coming
down with the flu and so were many of her customers. The
next year she placed several bowls with onions around in her
shop and, to her surprise, none of her staff got sick. It
must work… And no, she is not in the onion business.
The moral of the story is, buy some onions and place them in
bowls around your home. If you work at a desk, place one or
two in your office or under your desk or even on top
somewhere. Try it and see what happens. We did it last
year and we never got the flu.
If this helps you and your loved ones from getting sick, all
the better. If you do get the flu, it just might be a mild
case.. What have you to lose? Just a few bucks on
Now there is a P.S. To this… I sent it to a friend in
Oregon who regularly contributes material to me on health
issues and she replied with this most interesting experience
I don’t know about the farmers story, but I do know that I
contacted pneumonia and needless to say I was very ill. I
came across an article that said to cut both ends off an
onion, put one end on a fork and then place the forked end
into an empty jar…placing the jar next to the sick patient
at night. It said the onion would be black in the morning
from the germs. Sure enough it happened just like that…
The onion was a mess and I began to feel better.
Another thing I read in the article was that onions and
garlic placed around the room saved many from the black
plague years ago. They have powerful antibacterial and
This is the other note.
LEFT OVER ONIONS ARE POISONOUS I have used an onion which
has been left in the fridge, and sometimes I don’t use a
whole one at one time, so save the other half for later.
Now with this info, I have changed my mind….will buy
smaller onions in the future.
I had the wonderful privilege of touring Mullins Food
Products, makers of mayonnaise. Mullins is huge, and is
owned by 11 brothers and sisters in the Mullins family. My
friend, Jeanne, is the CEO.
Questions about food poisoning came up, and I wanted to
share what I learned from a chemist.
The guy who gave us our tour is named Ed – he’s one of the
brothers. Ed is a chemistry expert and is involved in
developing most of the sauce formula. He’s even developed
sauce formula for McDonald’s. Keep in mind that Ed is a food
During the tour, someone asked if we really needed to worry
about mayonnaise. People are always worried that mayonnaise
will spoil. Ed’s answer will surprise you. He said that all
commercially-made Mayo is completely safe. “It doesn’t even
have to be refrigerated. No harm in refrigerating it, but
it’s not really necessary.” He explained that the pH in
mayonnaise is set at a point that bacteria could not survive
in that environment.
He then talked about the quaint essential picnic, with the
bowl of potato salad sitting on the table and how everyone
blames the mayonnaise when someone gets sick.
Ed says that when food poisoning is reported, the first
thing the officials look for is when the ‘victim’ last ate
ONIONS and where those onions came from (in the potato
salad?). Ed says it’s not the mayonnaise (as long as it’s
not homemade Mayo) that spoils in the outdoors. It’s
probably the onions, and if not the onions, it’s the
He explained, onions are a huge magnet for bacteria,
especially uncooked onions. You should never plan to keep a
portion of a sliced onion.. it’s not even safe if you put it
in a zip-lock bag and put it in your refrigerator. It’s
already contaminated enough just by being cut open and out
for a bit, that it can be a danger to you. (and doubly
watch out for those onions you put in your hotdogs at the
Ed says if you take the leftover onion and cook it like
crazy you’ll probably be okay, but if you slice that
leftover onion and put on your sandwich, you’re asking for
trouble. Both the onions and the moist potato in a potato
salad will attract and grow bacteria faster than any
commercial mayonnaise will even begin to break down.
So, how’s that for news? Take it for what you will. I (the
author) am going to be very careful about my onions from now
on. For some reason, I see a lot of credibility coming from
a chemist and a company that produces millions of pounds of
mayonnaise every year.
Also, dogs should never eat onions. Their stomachs cannot
Please remember it is dangerous to cut onion and use or cook
the next day. It becomes highly poisonous for even a single
night and creates toxic bacteria which may cause adverse
stomach infections because of excess bile secretions and
even food poisoning.
Please pass it on to all you love and care..
* * * * * * *